Journal
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 6, Pages C909-C915Publisher
WILEY
DOI: 10.1111/j.1750-3841.2011.02274.x
Keywords
cholesterol oxides; fatty acids; natural antioxidants; salt; vitamin E
Categories
Funding
- FAPESP
- CNPq
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The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7 beta- and 7 alpha-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of alpha- and gamma-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation.
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